Description of Responsibilities:
- Supports the mission, values
and vision of the company.
- Participate in food safety
audits, compliance programs, sanitation, pest control, GMPs, and
- Responsible for managing all
aspects of Food safety to ensure compliance with GFSI, FDS, USDA, DFA,
SQF, CCOF, Kosher, BRC, etc.
- Provide superior customer
relations with 2nd and 3rd parties, employees and management team.
- Responsible for maintaining
Food Safety Programs such as but not limited to Allergens, Color Code,
Complaint & Corrective and Preventive Action, Environmental
Monitoring, Equipment & Calibration, Food Defense Security,
Foreign Material, GMPs, HACCP, Internal Auditing, Product Rework,
Traceability & Recall, Water, Ice & Steam.
- Responsible for inspecting
facility on a daily, weekly, monthly, semi-annual and annual basis and
- Work in partnership with the
management such as Plant Managers, QA, Supervisors and Human Resources
team to guide in Food Safety and compliance.
- Responsible for monitoring
employee practices that relate to food safety.
- Administer biological
monitoring procedures to determine the efficacy of sanitation methods
- Responsible for implementing
and guiding the management team in mock recalls.
- Responsible for managing and
auditing the HACCP program compliance.
- Responsible for managing and
leading the monthly GMPs facility audits of glass, porcelain, ceramic
and hard plastics inspections.
- Monitor and review CCP
reports and environmental monitoring findings.
- Partner with management team
to ensure SOP and SSOPs requirements are developed, updated and
maintained on a regular basis.
- Provide excellent internal
and external customer service to meet employees, management, and
customer needs and expectations of the company
- Provide contribution to the
company in the form of developing and implementing new methods,
procedures and systems, to improve Sanitation and Quality Performance.
- Responsible for the
development and management of the food safety color code program to
identify RTE areas vs. non-RTE areas.
- Management of plant waste
effluents processes, documentation and reporting
- Responsible for managing the
HACCP parameters to ensure compliance and documentation. Responsible
for CCP#1 (Pasteurization) review of documentation and a secondary
check on compliance with critical limits. Responsible for CCP #2
(metal detection) review of documentation.
- Responsible for developing,
auditing and maintaining all programs and policies for complete
certification in accordance with Global Food Safety Initiative (GFSI)
- Conduct and lead food safety
audits for third party inspectors; USDA, FDA, DFA, County, City, and
- Facilitate third party audits
and regulatory inspections as well as Kosher, and Organic.
- Provide periodic reports to
the CEO of the company.
- Responsible for addressing
and notifying CEO of all critical issues or concerns immediately.
- Provide audits results and
corrective actions to the CEO of the company and engage management
team (Plant managers, supervisors, human resources).
- The company reserves the
right to modify work assignments as deemed necessary.
- Responsible for all areas of
Food Safety: GFSI, FDA, USDA, DFA, SQF, CCOF, Kosher, and all vendor
2nd and 3rd party audits and compliance programs.
- Document and Record Control;
ensure that all controllable documentation is dated, signed and
authorized as per frequency specified in related programs.
- Developed and implemented
various safety processes.
- Administer food safety
measures and prepare reports. Coordinate with various teams and
- Develop and maintain Food
Safety Programs such as Allergen Management, Document and Record
management, Food Defense Security Program, GMPs, HACCP program.
- Lead and manage Internal
Audits, Pest Control management, internal and external customer
service in relations to vendors, employees and management.
- Provide training on food
- Analyze processes and
identified issues. Gather audit results and provided feedback to
To perform this job successfully, an individual must be able to perform
each essential duty satisfactorily. The qualifications listed below are
representative of the required knowledge, skill and/or ability and the
physical requirements. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
Knowledge, Skills and Abilities :
- Knowledge in: Principles of
management, leadership, and training. FDA, SOP, SSOPs, CGMPs, SQF,
BRC, and all related regulatory and compliance requirements.
- Solid understanding of food
microbiology, Pest Control programs and techniques and food
regulations (FDA, FSIS)
- Establish positive working
relationships with management and senior support personnel.
- Excellent communication skills;
verbal, written, presentation
- Ability to work independently
and as a team member
- Intermediate to advance
knowledge in Excel and Office Suite
- Strong knowledge and
understanding of basic quality control and quality assurance programs
- Strong technical and business
- Excellent oral and written
- Good problem solving skills
and decision making skills
- Results oriented with high
organizational and management skills
- Experience in extensive
interaction with upper management & executives
- Excellent communication and
- Ability to follow company
policies and procedures and engage all employees respectfully
Education and/or Experience :
- Bachelor’s Degree in Food
Safety ; Microbiology, Food Science , Business Management
- Certification in various
specializations; BRC, SQF, HACCP,
5 years’ experience preferred within related industry
Job Type: Full-time